Ben and Joe, the owners of Joseph Benjamin in Chester offered their insights on seasonal change in the Restaurant Industry to Premier Hospitality.
How do seasonal changes affect Joseph Benjamin?
I love how the restaurant reflects the seasons. In winter, we’re cosy and candlelit, the windows steam up and we’ll be serving warming, hearty dishes, braised meats and bold red wines. In summer it’s light and airy, the doors are open and elegant, fresher, simpler dishes rule. Think grilled fresh fish and lots of herbs and citrus.
What impact do seasonal changes have on your food and drink menu?
Everything follows the seasons in a very natural way. We change the menu constantly, so it’s really the seasons that force the change by affecting what is available locally and not us trying to reflect anything.
Does the produce you use vary from season to season?
Changing availability of produce is the most exciting thing about the seasonal change. Just as we’re tiring of summery salads and the grill, there’ll be one or two autumnal days, you put a jumper on for the first time and suddenly there are apples and pears, squash, pumpkin and kale appearing at the market. It’s so inspiring!
Does Summer tourism in Chester increase footfall?
The rise in popularity of the staycation is great for cities like Chester, which offer loads for those looking for a weekend break. Chester has just the right number (and diversity) of interesting independent restaurants to fill a brilliant weekend of lunches and dinners.
Does the weather affect the number of covers?
Seeing the restaurant’s outside seating area still full with people chatting and having fun at 11pm is so satisfying, and the few weekends we get of this activity are great for business as it adds 30% to our capacity. Shame it’s not more reliable! The flipside is that one solitary flake of early-winter snow will result in cancellations and ‘no-shows’ as people opt to hibernate at home!
Is there anything you do differently depending on the season? For example, in the summer do you hold more events, do promotions etc.
Not really.
Do you have favourite seasonal ingredients you like to work with?
It really is a case of being excited by whatever is just coming in to season, but I really love late spring when the Cheshire new potatoes arrive, local asparagus pokes through and the garden is full of herbs – it’s so promising and exciting for late summery dinners and bbq’s.
What is your most popular seasonal dish?
As a kitchen, our style is focussed on not over-complicating things, so I think spring and summer work really well – allowing a brilliantly fresh piece of fish and things like courgettes, peas and herbs sing loud. I like to think that our customers appreciate that elegance and lack of pretentiousness. With that style of cooking you have to have precision and show an understanding of – and respect for – the ingredients. Equally, Christmas is a really exciting time in the restaurant and people are on tenterhooks waiting for the December menus to launch. Roast meats, duck, game and winter vegetables, plenty of spice, good boozy fruitcakes and lots of cheese; always a winner!
